Ingredients
- ¼ small onion, diced
- ½ red/yellow/green bell pepper, diced
- 3 tbsp. minced cilantro
- 1 cup of fresh pineapple, diced
- 1 ripe mango, diced
- 2 tbsp lime juice
- 1 green onion stalk, chopped
- ½ jalapeno pepper, ribs removed and seeded, finely chopped or one small can of diced jalapeno pepper.
- 2 6-oz chicken breasts, cut into bite-sized pieces (if grilling keep whole)
- 1 tsp onion powder
- 1tbsp garlic powder
- 2 tsp dried thyme
- 2 tsp sugar
- 2 tsp dried chives
- 2 tsp salt
- 1 tsp ground allspice
- 1 tsp black pepper
- 2 tsp cayenne pepper
- ¼ crushed red pepper (optional)
- 1 tsp paprika
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- butter
- honey
Instructions
- Pick out the dark orange to reddish flesh sweet potatoes.
- Make sure to wash and dry your potatoes, then poke holes in the potato to release the pressure
- Rub the potatoes with cooking oil, cook directly on oven rack on fork tender.
- While potatoes are cooking, in a small bowl mix the first eight ingredients and place in the refrigerator until assembly time.
- Next, mix the remaining ingredients (excluding butter and honey).
- Cook the chicken over on the grill until the internal temperature reaches 165 degrees F ( Cooking time will depend on the temperature of the chicken when it hits the grill, how hot the grill is, the thickness of the chicken breasts, and even weather conditions). If cooking in a pan, place about a ⅓ cup of butter with a tablespoon of oil and cook the chicken on medium-high heat until cooked through.
- When the potatoes are done, make a slit at the top and push the skin inward (careful they will be hot) to loosen some of the flesh of the potatoes and make a little “bowl” of sorts to hold the chicken and salsa.
- Add butter to the potatoes and top with chicken and salsa.
- Drizzle with honey.
Adapted from cynfuljoys.com
